Osso Buco alla Milanese – Official Recipe of the Confraternita dell'Osso Buco alla Milanese

The Confraternita dell'Osso Buco alla Milanese (The Brotherhood of Osso Buco alla Milanese) follows and promotes a traditional recipe for Osso Buco, reflecting the authentic way of preparing this iconic dish. While the confraternity is not an organization that creates new recipes, it defends the old and classic preparation methods to ensure that Osso Buco is always made true to the Milanese tradition.

Here are the key elements typically included in the traditional recipe supported by the confraternity, though there may be slight variations depending on sources or regional preferences.

Main Ingredients:

• Veal shank (bone-in, traditionally cut into slices about 3-4 cm thick)
• Olive oil (or sometimes a mix of butter and olive oil)
• Onion, carrots, celery (to make a mirepoix, the aromatic base of the dish)
• Garlic (sometimes used to add depth of flavor)
• Meat broth (usually veal or chicken broth)
• Dry vermouth or white wine (to deglaze the meat)
• Tomatoes (sometimes in the form of puree or crushed tomatoes)

Here is the exact recipe for Osso Buco alla Milanese, in the traditional version supported by the Confraternita dell'Osso Buco alla Milanese. This typical Milanese dish is prepared with braised veal shank in an aromatic broth, then served with a classic side: Risotto alla Milanese.

Traditional Recipe for Osso Buco alla Milanese

Ingredients (for 4 servings):

• 4 slices of veal shank (bone-in, about 3-4 cm thick)
• 60 ml of olive oil (or a mix of butter and olive oil)
• 1 medium onion, finely chopped
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 cloves of garlic, finely chopped
• 200 ml dry vermouth or dry white wine
• 200 g crushed tomatoes or tomato puree
• 250 ml veal broth or chicken broth
• 1 bay leaf
• 1 sprig of fresh thyme
• Salt and freshly ground black pepper, to taste
• A little flour for dredging the meat (optional)

For the gremolata (for finishing):

• 1 bunch of flat-leaf parsley, finely chopped
• Zest of 1 lemon (preferably untreated)
• 1 clove of garlic, finely chopped

Preparation:

1. Prepare the veal shanks:
   • If you wish, lightly dredge the veal shank slices in flour. This step is optional but helps create a golden crust and a thicker sauce.
2. Sear the veal shanks:
   • In a large Dutch oven or pot, heat the olive oil (or the butter and olive oil mix) over medium-high heat. Once the oil is hot, add the veal slices and brown them evenly on all sides for about 4 to 5 minutes. This allows the meat to caramelize and release its flavors.
3. Sauté the vegetables:
   • Once the veal is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, carrot, and celery. Sauté over medium heat until the vegetables are tender and lightly golden, about 5 to 7 minutes. This helps release their aromas.
   • Add the chopped garlic and cook for another minute until fragrant.
4. Deglaze and add the tomatoes:
   • Deglaze the pot with the dry vermouth (or dry white wine). Scrape the bottom of the pot well with a spatula to release the cooking juices from the veal.
   • Once the liquid has reduced by half, add the crushed tomatoes (or tomato puree) and mix well.
5. Slow cook the veal shanks:
   • Return the veal shanks to the pot with the vegetables and wine. Add the broth (enough to cover the meat halfway), bay leaf, and thyme. Season with salt and pepper to taste.
   • Bring to a boil, then reduce the heat to simmer, covering the pot for about 1.5 to 2 hours, or until the meat becomes tender and easily separates from the bone. You can add more broth if necessary during cooking to ensure the meat stays submerged.
6. Prepare the gremolata:
   • While the meat is cooking, prepare the gremolata by mixing the chopped parsley, lemon zest, and chopped garlic in a small bowl. Set aside.
7. Finish the dish:
   • Once the Osso Buco is cooked, remove the veal slices from the pot and place them on a serving dish. Pour the hot sauce over the meat and generously sprinkle with gremolata just before serving. This adds a fresh and lively note to the richness of the dish.

Traditional Side Dish: Risotto alla Milanese Osso Buco alla Milanese is often served with Risotto alla Milanese to complete this traditional dish. The risotto, flavored with saffron, provides a creamy texture that pairs perfectly with the meat and rich sauce of the Osso Buco.

Here’s how to prepare Risotto alla Milanese:

Ingredients:

• 300 g Arborio or Carnaroli rice
• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 glass of dry white wine
• 1 liter of hot chicken or vegetable broth
• 1 dose of saffron (about 0.5 g)
• 50 g grated Parmesan cheese

Preparation:

1. Sauté the onion in butter and olive oil until translucent.
2. Add the rice and sauté until slightly translucent.
3. Deglaze with white wine, then add the hot broth gradually, one ladle at a time, stirring constantly. Let each addition of broth be absorbed before adding the next.
4. About 5 minutes before the risotto is done, add the saffron previously dissolved in a little broth.
5. Once the rice is cooked, stir in the grated Parmesan for a creamy risotto.

Serve the Osso Buco alla Milanese with this Risotto alla Milanese, and enjoy a typical and delicious Milanese meal!

Tips:

• Osso Buco tastes even better if prepared in advance, as the flavors have more time to develop.
• The gremolata is an essential touch that balances the richness of the meat, so don't skip it!
• If you can’t find veal shank, you can use beef shank, but it will slightly change the flavor and texture.
• This respected recipe, passed down by the Confraternita dell'Osso Buco alla Milanese, is a tribute to Milan's culinary tradition.